* Halfway between 180 ml and 210 ml marks.
Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of
dough. Roll out the dough to a 32 cm (12 “) circle. Place on a greased baking tray, pizza pan or dry pizza stone.
Cover with lightly oiled polythene and leave to stand for 15 minutes. Spread over tomato pureé or passata or pizza
sauce, top with your favourite ingredients and grated cheddar or Mozzarella cheese. Bake in a preheated oven at
220°C (425°F), Gas Mark 7 for 20 - 25 minutes until well risen and golden brown.
Teabreads
Use Program 6 to mix and bake teabreads made with baking powder and bicarbonate of soda instead of
yeast. Add all the liquid ingredients first and then place the dry ingredients on top. They are mixed to a
thick batter but any unmixed flour in the corners of the pan needs to be stirred in using a rubber spatula.
When baking has finished, remove the pan from the machine immediately using oven gloves. Switch off
the appliance at the mains and unplug. Leave the cooked teabread to ‘set’ in the pan for 10 minutes
before removing, then cool on a wire rack before slicing. All teabreads have a large hole in the base from
the kneading blade and a thicker crust than when cooking in a conventional oven.
Add the ingredients in the exact order stated in the recipe, sieving together the flour, bicarbonate of soda and
baking powder. Select Program 6 (1 hr 43 min). Use a rubber spatula to stir in any unmixed flour in the corners
of the pan. Follow the directions above. For a walnut topping, just before the baking cycle starts (time on display
1 hr 30 min) open the lid and sprinkle 50 g (2 oz) chopped walnuts on top of the mixture.
Gluten Free Bread Making
Your Moulinex Home Bread can be used to make gluten free bread but the method is very different from
traditional bread making. Please follow the guidelines below.
• Commercially prepared Gluten free bread mixes such as Glutafin, Trufree and Juvela should be
prepared as directed by the manufacturer. For further information and gluten free bread recipe
leaflets for bread machines please contact: Nutrica Customer Care Line 01225 711801 for Glutafin
(www.glutafin.co.uk) and Trufree products (www.trufree.co.uk). SHS International Ltd Advice Line
0151 228 1992 (www.juvela.co.uk) for Juvela products.
• If gluten bread is made for dietary reasons it is very important to avoid cross contamination with flours
containing gluten. Ensure the bread pan and blade, plus any utensils used, are thoroughly cleaned.
•With gluten free bread mixes and flours the ingredients are mixed to a thick batter, unlike the dough
made in traditional bread making. To ensure an even mix open the lid during the first kneading and stir
in any dried mix around the sides using a rubber or plastic spatula.
• Usually the liquid ingredients are added to the bread pan first and then the dry ingredients (but do
not allow salt to come in contact with the yeast).
• The blade may get stuck in the cooked loaf and this is to be expected with gluten free bread.
Leave the loaf to cool for 10 minutes and remove the blade using the end of a plastic spatula but
take care when removing as it will still be very hot.
Alternatively ‘Barbara’s Kitchen’ can supply tailor made recipes for your own particular food
intolerances or food allergies. For more information contact tel/fax 01443 229304
or 0845 1406297 (local UK rate) or visit the website at www.barbaraskitchen.co.uk
This basic enriched white dough can also be used to make Swiss Buns and Doughnuts.
Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of
dough. Roll out the dough to 26 cm x 20 cm (10” x 8”) rectangle. Brush the dough with the melted butter. Mix
together all the filling ingredients and sprinkle over the dough, then roll up like a Swiss roll starting at the longest
side. Cut into 9 equal slices with a sharp knife. Place next to each other, cut side down with a small gap between,
in rows of 3 in a greased 20 cm (8”) square baking tin or baking tray. Cover with lightly oiled polythene and leave
to rise until the buns have joined together and are doubled in size. Glaze with beaten egg and bake in a preheated
oven at 200°C (400°F), Gas Mark 6 for 20 - 25 minutes until well risen and golden brown. Cool on a wire rack.
Drizzle with glacé icing. Best eaten freshly made. Makes 9.
* Add the dried fruit 17 minutes into the cycle on Fruit and Nut beep
Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of
dough. Divide the dough into 8 pieces. Roll into balls and place on a greased baking tray, allowing space for each to
rise. Cover with lightly oiled polythene and leave to rise until doubled in size. Brush with water and bake in a
preheated oven at 210°C (400°F), Gas Mark 6 for about 10-15 minutes until well risen and golden brown. Transfer to
a wire rack and brush with golden syrup or honey, then leave to cool. Best eaten freshly made. Makes 8.
Chelsea Buns
Fruit Buns
Pizza Dough
Walnut and Apple Loaf
Basic enriched white dough:
Semi-skimmed milk (tepid) 210 ml
Egg (medium size at room temperature) 1
Salt 1 teaspoon
Sugar 50 g (2 oz)
Butter (melted) 50 g (2 oz)
Strong white bread flour 450 g
Dried yeast (Easybake or Fast Action type) 1
1
/
2
teaspoon
Extra ingredients for Chelsea buns:
Butter (melted) 15 g (
1
/
2
oz)
Mixed dried fruit 100 g (4 oz)
Soft brown sugar 50 g (2 oz)
Cinnamon or mixed spice (optional)
1
/
4
teaspoon
Program 7 (1 hr 30 min)
Semi-skimmed milk 210 ml
Egg (medium size at room temperature) 1
Salt 1 teaspoon
Sugar 50 g (2 oz)
Butter (melted) 50 g (2 oz)
Strong white bread flour 450 g
Dried yeast (Easybake or Fast Action type) 1
1
/
2
teaspoon
Extra ingredients for Fruit buns:
Mixed dried fruit * 150 g
Golden syrup or honey (to glaze)
Program 7 (1 hr 30 min)
Makes one 32cm (12”) thin pizza base
Water (tepid) 195 ml*
Salt 1
1
/
2
teaspoon
Sugar 1
1
/
2
teaspoon
Olive oil 1
1
/
2
tablespoon
Strong white bread flour 350 g
Dried yeast (Easybake or Fast Action type) 2 teaspoon
Program 8 (1 hr 50 min)
Egg (medium) 1
Milk 2 tablespoon
Sunflower oil 2 tablespoon
Caster sugar 25 g (1 oz)
Chopped walnuts 50 g (2 oz)
Raw grated Granny Smith apple 125 g (4
1
/
2
oz)
Plain flour 200 g (7 oz)
Bicarbonate of soda
1
/
2
teaspoon
Baking powder
1
/
4
teaspoon
Salt
1
/
4
teaspoon
Nutmeg
1
/
4
teaspoon
Cinnamon
1
/
4
teaspoon
17
18
